No disasters with this easy method:-

1. Bring water in a saucepan to a slow boil.

2. Break an egg into a saucer or small shallow bowl.

3. With a spoon, spin the water into a mini whirlpool and slide the egg from the dish into the center. (You can add a teaspoon of vinegar to the water, which also keeps keep the yolk and white together nicely, but does have an effect on the taste and the hardness of the egg white).

4. Cooking time depends on your preference, just as for boiled eggs. Anywhere between 1 and 3 minutes…

5. Lift eggs out of pan with a slotted spoon.

(For coddled eggs, turn off the heat as soon as the egg or eggs go in and cover the pan. Let stand for 2 1/2 to 3 minutes, until cooked through.)

You can use the microwave - but the result isn’t really a poached egg.

Posted in recipes by Lisa - October 21st, 2006 |
Tags: cooking, recipe, food, eggs

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